Coconut Cream Pie Cupcakes
Soft, creamy, and coconutty perfection—these cupcakes are like a beach vacation for your taste buds.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup coconut milk or regular milk
- 1/2 cup shredded sweetened coconut
Filling
- 1 3.4 oz box instant coconut or vanilla pudding
- 1 1/2 cups cold milk
Topping
- 1 1/2 cups whipped cream or whipped topping
- 1/2 cup toasted shredded coconut
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk, mixing just until combined. Fold in shredded coconut.
- Fill cupcake liners 2/3 full and bake 18–22 minutes, until golden and springy. Cool completely.
- Mix pudding and milk until thickened. Cut small holes in cupcakes and fill with pudding.
- Top with whipped cream and sprinkle with toasted coconut.
Notes
Keep refrigerated until serving. These cupcakes are best served cold or lightly chilled.